Molaze Beef Mince With Rice Food

BAKED BEEF AND VEGGIES WITH RICE

Steps:

• In a large oven-proof fry pan (I use cast iron), brown the beef until no longer pink, about 8-10 minutes. If the beef is really lean, add a little oil to the pan so it doesn't stick.
• Stir in the grated garlic, salt and pepper.
• Remove beef with a slotted spoon to a bowl and set aside. Do not drain the pan.
• Add the onion and pepper to the pan and saute until onion becomes translucent, about 5 minutes. Add mushrooms and continue to cook another 5-7 minutes.
• In the meantime, mix together the chopped tomatoes, tomato paste, Worcestershire sauce, chili pepper, brown sugar and wine.
• Return the meat to the pan and mix thoroughly.
• Add the tomato mixture and stir to combine.
• Lower heat and let simmer for 5-10 minutes. If mixture seems dry, add some more wine.
• While mixture is simmering, preheat your oven to 190C/375°F.
• Put the pan in the oven and bake for 30-40 minutes.
• Sprinkle the cheese over top and return to oven for a further 5-10 minutes until cheese melts and starts to turn golden.
• Remove from oven and let sit 5 minutes.
• Serve over rice.

MOLAZE BEEF MINCE WITH RICE

Steps:

• In a Medium bowl mix cabbage ,carrot ,can tomato ,dijon mustard ,mayonaise ,hoisin sauce ,brown sugar ,lemon juice ,herbs ,water ,red wine.
• Heat oil in a wok ,and lightly brown onion and capsicum on med-high heat for about 5 minutes.
• Add the garlic and cook for another 1 minute.
• Mix in the beef mince and brown mince ,about 6 minutes ,stirring regularly.
• Add the rest of the ingredients you have mixed in a bowl ,cover and simmer for 5 minutes.
• After 5 mins take lid off and simmer rapidly for a further 15 minutes.
• Add 1 -2 Tablespoons cornflour to thicken sauce(Thicken to your liking) simmer for about another 5 minutes to allow sauce to thicken.
• Serve on steamed rice.

BEEF AND RICE WITH VEGGIES

Steps:

• Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
• Add beef, cook until brown, breaking it up as you go.
• Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
• Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
• Place lid on, lower heat to medium low so it's simmering gently. Cook for 12 - 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
• Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
• Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!

MOLASSES-BEEF CURRY

Steps:

• Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.

BEEF MINCE AND MACARONI WITH A YOGHURT-GARLIC-SAUCE

Steps:

• Make the macaroni as per the package instructions.
• Fry the onions in the butter till they are golden brown.
• Add the green chillies and saute.
• Add the spice powders.
• Add the minced beef and fry till brown and cooked.
• Add the coriander leaves and mix well.
• Add the macaroni to this and stir till heated through.
• Mix the yoghurt and garlic together.
• Serve the macaroni in a platter.
• Pour the yoghurt and garlic sauce over it and serve.

SPICED RICE WITH BEEF

Steps:

• Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
• Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
• Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
• Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').